Ragu is one of those sauces that everyone should make. It’s easy and gives big returns. I made this particular Bison Ragu to go with a four-cheese ravioli and it totally rocked.
But it’s the next day that is my favorite way to enjoy a ragu…. over sauteed green beans. It’s how my grandfather ate Sunday gravy (classic Italian red sauce.) I do this every time I make a red sauce and this Bison Ragu is no different. Be casual with the amounts in the recipe, you don’t need to make it precise. It’s a ragu, it will all simmer together and be delicious!
I hope you
Happy eating,
~Monique
bison ragu
2 lbs lb bison
1 tbls bacon fat, ghee or olive oil
1 carrot, small diced
1 onion, diced (I used 1/2 red onion, 1/1 white)
4 garlic cloves
1/2 cup white or red wine (they both work!)
~1 cup beef stock
1 28 oz can san marzano tomatioes
3 tsp dried oregano
1 tsp red pepper flakes or 1/2 tsp cayenne pepper
parmesan cheese rind (skip this for a dairy-free option)
Salt and Pepper
Preheat oven to 320 degrees.
Cut the bison into 2-3 inch pieces and salt and pepper them generously.
Melt the fat and brown the bison pieces on all sides, remove and set aside. Do this in batches rather than overcrowd the pan.
Reduce the heat, add another spoon of fat to the pan along with the diced onion, and stir a few minutes to soften. Add the carrots and a good sprinkling of salt. Let this simmer for about 5 minutes to break the veggies down.
Deglaze the pan with wine and let that simmer for a minute or two while adding the dried oregano, red pepper and cheese rind.
Pour in the tomatoes, breaking them up if you used whole. Pour in 1/2 cup of stock. Tuck the bison pieces into the pot. Cover and place in the oven for around 4 hours.
The bison will be fall-apart tender. Taste and adjust the sauce with salt. If the ragu is dry, add the addition 1/2 cup of stock and place in a burner to simmer so the stock becomes incorporated in the sauce.
Serve with pasta or over sauteed beans.
0